Anthony's Vital Wheat Gluten, 4 lb, Vegan, Non GMO, Keto Friendly, Low Carb

I honestly didn’t expect to love a flour substitute this much, but Anthony’s Vital Wheat Gluten completely surprised me. I picked it up on a whim to experiment with some homemade doughs, and it ended up leveling up my pizza game in a big way. The texture it creates is unreal. My pizza crust came out with that perfect balance—crispy on the outside, but soft and chewy on the inside, just like a legit pizzeria-style crust. It had that elasticity you usually only get from really well-developed dough, and it held up great under sauce and toppings without getting soggy. What really stood out to me was how easy it was to work with. The dough came together smoothly, stretched without tearing, and baked evenly.

I have been using Anthony's Vital Wheat Gluten for years now and have found it to be a quality product that mixes well in the recipes I use it in, especially as a base in, Seitan. It is high in protein, has a nice texture and flavor and tastes great. I can depend on the quality being consistent with every shipment.

Perfect and long lasting. I make olive loaf, pepperoni, steaks, and bulgogi. This product has saved me both money and increased my overall skills in the kitchen. I always have a bag in the pantry! It’s a must have for vegans.

Excellent for home made bread.

Anthony's Vital Wheat Gluten is a great value - locally, I can purchase Bob's red mill for about $10 for 20 oz or $.50 an oz. At $.39 an ounce, this feels like a great savings. I love to use it to make seitan. My best results have been using recipes for "chickwheat" that you can find on various blogs. The chick of chickwheat comes from chickpeas. The rough recipe is 1 can of chickpeas (including the liquid), 1.5 cups of seitain, 1/4 cup of water and 1 tablespoon each of olive oil, apple cider vinegar and miso paste. I also like to add onion powder, garlic powder and depending on what I'm trying to imitate poultry seasoning or soy sauce, etc. The recipe is very forgiving in terms of flavorings. I find the texture is best when mixed until very smooth and stretchy in a food processor. The dough is best when stretched and knotted and twisted to mimic a meat-like texture. Then you wrap in foil and steam for about 2 hours. It's also awesome in the instant pot on high pressure for about 1.5 hours. The finished product is amazing sliced thinly to make "deli meat" or shredded. It can be stirfried or panfried or also eaten cold. It's very tasty and versatile. We have used it to make something like gyros, like lunch meat as well as like pulled BBQ and Asian stirfry. Vital Wheat Gluten is also great for baking and can help baked goods have a chewy texture.

So my first bag of this stuff was also the first time I made seitan (meat sub). All applications came out fairly well. However, after the first bag ran out, I discovered that this brand does NOT behave the same way that others do. When that first bag ran out, I bought some vwg from the bulk bins of my local co-op. The label doesn't say it, but I believe it might be Bob's Red Mill. I find that once liquid is added to the Anthony's gluten, it instantly transforms into a solid, forming those strands that make seitan an excellent meat substitute. The resulting seitan also has a firmer texture. The bulk gluten took more time to absorb liquid, and it also took more kneading for the strings to form. This is not necessarily a bad thing, the Anthony's is just a little harder to work with -- you have to mix very quickly when adding liquid or all the ingredients won't be incorporated. It's also harder to shape. The dough will "snap back" into it's original position, which makes shaping cutlets difficult. The other gluten is easier to shape, even though it does snap back slightly. Even though I think I may slightly prefer the bulk vwg, the price is what made me come back and order another bag of Anthony's. The bulk gluten is $4.99 a pound at my co-op, and the Anthony's is $4.50. I make a good bit of seitan, so the price difference is worth it. Also, my co-op stores the bin for the gluten on the floor. I get a little icked out when I'm filling up my bag, plus it is terribly awkward to fill up a bag. I also get an up-close look at all the bits that people drop on the floor from using the higher-up bins -- yuck! Overall, it's a good product with a few drawbacks that are easy to overlook for the excellent price.

Works as expected.

Fast delivery, great quality and for the quantity you get I haven’t been able to find a better price. We use this to make our vegan “deli meat” and “chicken” Our 9 year old who is not a vegan prefers this to meat, and gets excited when I’m making a batch! We call it wheat meat in our house 🤣

Great for making seitan

Works good.

I wouldn't have purchased this item if the breadmaker recipe had not called for it. I tried making the bread without it and it turned out terrible so I gave this a try. It worked great and the bread turned out fantastic. I have great confidence in this vital wheat gluten now.

I have been making spelt flour bread for many years. It is a tricky flour to work with because it has a low gluten content. That means that sometimes the loaves will be misshaped with the tops splitting away from the base because the structure of the flour cannot always retain the dough mass during the rise in the oven. But with the addition of a a little bit of Anthony’s Vital Wheat Gluten the results are excellent - way more consistent. Of course, this is not advisable if you have gluten sensitivities. But if you need to condition the dough of your favourite low-gluten flour this is the product for you. Bonus. Every bag comes with a hilarious joke (Please don’t look under the bag). Five stars!